Pork And Gorgonzola-Stuffed Chicken Breasts

1. 1

   Preheat oven to 400u00b0.

2. 2

   Cook guanciale in a large ovenproof skillet over medium heat 10 minutes or until crisp, stirring frequently; remove from pan using a slotted spoon. Combine guanciale, 1 tablespoon drippings, cheese, tomatoes, and 1/4 teaspoon salt in a small bowl, stirring well.

3. 3

   Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; secure with a wooden pick. Sprinkle both sides of chicken evenly with remaining 1/4 teaspoon salt and pepper.

4. 4

   Wipe pan clean with paper towels. Return pan to medium-high heat. Add oil to pan; swirl to coat. Add chicken; saute 4 minutes. Turn chicken over. Place pan in oven; bake at 400u00b0 for 8 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices, if desired. Serve with pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.